基于模糊数学的厨电产品烹饪品质感官综合评价研究

Research on sensory comprehensive evaluation of kitchen electric products cooking quality based on fuzzy mathematics

随着人们对健康烹饪和合理膳食的需求提升,从人体感官体验的角度建立一套科学、合理、全面的通用量化方法应用于厨电产品烹饪品质的评价中具有重要的研究意义。以家用电烤箱为例,在合理构建烹饪样品曲奇饼干感官评价指标体系及量化标准基础上,采集了10名优选评价员对两台对照样机烘焙方式下的曲奇饼干的感官评价数据,利用模糊数学法建立曲奇饼干感官综合评价模型,比较和分析了两台样机烘焙方式下曲奇饼干感官品质差异,结果表明了基于模糊数学的感官综合评价方法可有效应用于厨电产品烹饪品质的评价中。该方法为优化并提升厨电产品烹饪品质提供了有效的评价手段,减少非必要的研发试验成本,同时也为规范行业健康、可持续的发展提供理论支撑。

With the increasing demand for healthy cooking and reasonable diet,it is of great significance to establish a scientific,reasonable and comprehensive general quantitative method from the perspective of human sensory experience,which is applied to the evaluation of cooking quality of kitchen electrical products.Taking the household electric oven as an example,based on the reasonable construction of the sensory evaluation index system and quantitative standards of cookies in cooking samples,the sensory evaluation data of cookies in the baking mode of the two control prototypes were collected from 10 optimal evaluators,and the sensory comprehensive evaluation model of cookies was established by using the fuzzy mathematics method.The sensory effects of cookies in the baking mode of the two prototypes were compared and analyzed,and the results showed that the sensory comprehensive evaluation method based on fuzzy mathematics could be effectively applied to the evaluation of cooking quality of kitchen electrical products.This method provides an effective means to optimize and improve the evaluation of cooking quality of kitchen electrical products,reduce unnecessary research and development costs,and also provide theoretical support for standardizing the healthy and sustainable development of the industry.